Mix flour and salt. Coat meat, shaking off excess. Heat oil in a 5- or 6-quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking. Add and brown beef in 2 or 3 batches; remove to bowl with slotted spoon. When all beef is browned, pour off any drippings remaining in pot. Return browned meat to pot; stir In remaining ingredients except vegetables. Bring to a boil. Reduce heat to low; cover and simmer 1 hour. Add carrots and turnips. Simmer covered 45 minutes or until carrots are almost tender. Stir in remaining ingredients. Cover and simmer 45 minutes more until vegetables and meat are tender, stirring occasionally, Cool completely. Pack, label and freeze up to 3 months. Makes 18 cups, 12 servings. Per serving made with wine: 443 cal, 32 g pro, 19 g car, 26 g fat, 105 mg chol, 734 mg sod. NOTES: For thicker gravy, mix 3 tablespoons all-purpose flour and 1/4 cup water. Stir into stew and cook over medium heat about 5 minutes until thickened, stirring constantly. Omit potatoes if planning to freeze. They may be added when thawed and heated. beef 12